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DIY Homemade Herb Salt

Herb Salt – Sriracha Salt, Rosemary Salt and Lemon Verbena Salt! Herbed salt is so easy and adds instant flavor to foods. I know Sriracha isn’t an herb, but it makes a delicious spicy salt! Use your favorite herbs single or in combination!

Another Way to Preserve Herb Flavors!

Well, it seems as if fall is officially over and winter has begun. I don’t know about you, but I want to hold on to the flavors of my fresh herbs as long as I can. While I love watching the weeds die, it is hard to say good bye to my herbs until next year.

Sriracha Salt!

I use salt on every single thing I cook, even a pinch of it in desserts – so these seem like something that would be used a lot! After looking at my herbs, I settled on rosemary and lemon verbena. And since I was making salts and had just purchased The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch , I decided to also try the Sriracha Salt.

Making Herb Salt is Easy

Making herb salt is so easy, first buy cute chalkboard labels to put on your jars! Just kidding, but how adorable are those! Since these herb salts make a great gift, labeled jars would be perfect!

For the herb salts, you just combine the herbs and some of the salt in a food processor and process until fine. Then you add the rest of the salt and process until it’s a nice coarse consistency. This gives you a nice blend. Then you just spread it on a baking sheet and let it dry for at least two hours. That’s it! So easy!

The sriracha salt takes longer to dry a couple of days. It also clumps together a bit, so a few quick pulses in the food processor gets it to the right consistency.

Homemade Herb Salts are the Best!

Oh my. I love these already! I’ve used them all on roasted chicken, fabulous! The rosemary salt on some potatoes was heavenly. The lemon verbena was perfect on some fish and according to Mr. Sidewalk Shoes the Sriracha Salt is good on everything! We even used it to rim a margarita glass with a margarita made using some jalapeno infused tequila!

Note on the recipe card, it was tricky to put the time. The herb salt can be completed in a couple of hours, the Sriracha Salt takes a couple of day – it’s no extra work, just time drying.

Ingredients

Herb Salt

Sriracha Salt

Instructions

Herb Salt

Combine 1/2 cup of salt and herbs in a food processor and pulse until fine. Add the rest of the salt and pulse until just combined.

Spread out on a baking sheet and let air dry for at least two hours before putting into cute jars.

Sriracha Salt

Line a baking sheet with parchment paper.

In a bowl, combine the Sriracha sauce with the salt. Spread the mixture thinly over the parchment paper and allow it to dry slowly, uncovered for a day or two. You can stir it once or twice. When it’s completely dry, store in an airtight jar. (Mine was kind of clumpy, so I broke it up a bit before storing in the jar.

About Pam Greer

Pam Greer can be found at her foodie (and wine, and books, and cats) blog: Sidewalk Shoes, at her professional photography business: Pamela Greer Photography, at her daily photography blog: Pamela Greer 365. By the time you've read this, she has probably started another site.

Reader Interactions

Comments

If you are watching your sodium intake, I substituted the 1 cup of sea salt for No Salt and in lieu of the 1/2 cup of coarse sea salt I used 1/4 cup Pink Himalayan Salt. Tastes great and 2/3 less sodium!

Love this! That sriracha salt would be perfect on some wings fresh out of the fryer!

I love making our own finishing salts like this. I use Adam Perry Lang’s method which is definitely more of a PITA and takes much longer BUT it lets you add liquid ingredients. Worchester-shallot salt is amazing on steaks.

I just bought the salt and plan to make the Rosemary salt for myself and to give for Xmas too. I love to cook with fresh rosemary and this is a perfect way to use all the rosemary from my herb garden. Any suggestions for using pink Himalayan salt? That’s what I prefer in my kitchen.

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